White Miso Zoni (New Year’s Soup Dish) ｜ Our Regional Cuisines

1. Cut the daikon radish and carrot into 5 millimeter wide circles. (About 3 centimeter diameter)
(It's cut thin for the Zoni soup)
Peel the taro and cut into one centimeter circles.
Cut the mizuna leaf into pieces three centimeters in length.
Cut the roasted tofu into bite-sized cubes.

2. Add water to a pot and make a soup stock with the kombu kelp and bonito flakes.

3. Add the daikon radish and carrot to the soup stock, and once it boils, add in the taro and simmer for five to six minutes while removing scum. Add in the round mochi after washing it with water, and simmer over low heat for two to three minutes.

4. Add white miso to step 4 before adding in the grilled tofu to warm it up, and finish the dish by adding in the mizuna leaf last.